Search Results (3,984 found)
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Impress your guests with this quick and easy pork tenderloin topped with peach slices and a sweet and spicy sauce.
Impress your guests with this quick and easy pork tenderloin topped with peach slices and a sweet and spicy sauce.
Ingredients:
honey, olive oil, lime, chipotle pepper, chipotle peppers, garlic, pork tenderloin, peach
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This recipe is based on a love of Abbey Ale and what pairs well-beef and barbeque!
This recipe is based on a love of Abbey Ale and what pairs well-beef and barbeque!
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Sometimes, a cook wants a day off. I recently had a morning of nothingness. It was a day meant for relaxing, watching a movie or a cooking show. Later in the...
Sometimes, a cook wants a day off. I recently had a morning of nothingness. It was a day meant for relaxing, watching a movie or a cooking show. Later in the...
Ingredients:
olive oil, onion, carrot, celery, turkey bacon, cloves, red pepper flakes, turkey, red wine, sugar, tomato paste, plum tomatoes, chicken stock, basil, nutmeg, cream
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This paella recipe has all the goodness (and crunch!) of the Spanish rice dish without having to shell out for the fancy pan.
This paella recipe has all the goodness (and crunch!) of the Spanish rice dish without having to shell out for the fancy pan.
Ingredients:
tomato, shrimp, spanish paprika, chicken thighs, spanish chorizo, olive oil, yellow onion, garlic, saffron threads, paella rice, salt plus, chicken broth, manila clams, italian parsley, lemon
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Make a hearty stew from your corned beef brisket, potatoes, parsnips, carrots, cabbage, and Irish stout beef for a different St. Patrick's Day main dish.
Make a hearty stew from your corned beef brisket, potatoes, parsnips, carrots, cabbage, and Irish stout beef for a different St. Patrick's Day main dish.
Ingredients:
flour, meat cut, olive oil, potatoes, parsnips, carrots, onion, water, stout beer, beef broth, cabbage, white vinegar
cooking.nytimes.com
This retro indulgence, called Pojarski de veau (veal Pojarski), was supposedly a favorite of Czar Nicholas I It gained popularity in Montreal after the city hosted Expo in 1967 It is made with diced veal, mushrooms and butter, formed into a plump, flat-topped meatball and then stuck with a roasted bone, so that the dish looks like a chop but tastes richer and more tender
This retro indulgence, called Pojarski de veau (veal Pojarski), was supposedly a favorite of Czar Nicholas I It gained popularity in Montreal after the city hosted Expo in 1967 It is made with diced veal, mushrooms and butter, formed into a plump, flat-topped meatball and then stuck with a roasted bone, so that the dish looks like a chop but tastes richer and more tender
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You don’t need a mega-barbecuer to get slow-cooked flavor and tenderness.
You don’t need a mega-barbecuer to get slow-cooked flavor and tenderness.
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These are spicy collard greens simmered with smoked pork and beer.
These are spicy collard greens simmered with smoked pork and beer.
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A deliciously different California inspired pizza made with avocado spread in place of pizza sauce, and topped with chicken and Monterey Jack cheese. Great for a light meal.
A deliciously different California inspired pizza made with avocado spread in place of pizza sauce, and topped with chicken and Monterey Jack cheese. Great for a light meal.
Ingredients:
avocados, cilantro, lime juice, garlic, pizza crusts, olive oil, chicken breast, cherry tomatoes, monterey jack, cayenne pepper
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Split peas simmered with gammon, pork belly, and smoked sausage make for a thick and hearty soup, known as snert in the Netherlands.
Split peas simmered with gammon, pork belly, and smoked sausage make for a thick and hearty soup, known as snert in the Netherlands.
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Fresh pork belly, rubbed with smoked paprika, salt, and black pepper, slow-roasted, sliced, and crisped to perfection!
Fresh pork belly, rubbed with smoked paprika, salt, and black pepper, slow-roasted, sliced, and crisped to perfection!
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Home-made sausage flavored with sage, marjoram, brown sugar, a bit of red pepper and a dash of cloves.
Home-made sausage flavored with sage, marjoram, brown sugar, a bit of red pepper and a dash of cloves.